Anzac Biscuits With Macadamia Nuts

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"This version of the Aussie ANZAC biscuit has macadamia nuts and just a touch of ginger. Found this wonderful recipe in a food magazine. Anzac biscuits are a tradition here in Australia, not only eaten on ANZAC day, we enjoy them all year round with a cuppa. All Aussie will agree, we love our Anzac Bikkies, the only thing we may have different opinion on is whether we like them chewy or crispy! But both alternatives posted in baking times! This household has both!!!! These can be stored up to 7 days in an air tight container."

Original recipe yields 30 servings


  • Serving Size: 1 (27.1 g)
  • Calories 118.2
  • Total Fat - 6 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 9 mg
  • Sodium - 75.5 mg
  • Total Carbohydrate - 14.7 g
  • Dietary Fiber - 1.2 g
  • Sugars - 5.7 g
  • Protein - 2.2 g
  • Calcium - 6.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat the oven to 160°C. Line 2 large baking trays with non-stick baking paper. Spread the macadamia nuts over 1 tray and cook in preheated oven for 5 minutes or until lightly toasted. Transfer to a chopping board to cool slightly, then coarsely chop.

Step 2

Sift the flour and ginger into a large bowl. Add the macadamia nuts, rolled oats, sugar and coconut, and stir to combine.

Step 3

Combine the boiling water, golden syrup and bicarbonate of soda in a small jug. Once the mixture froths up, stir in the butter. Set aside for 5 minutes to cool slightly. Add the cooled butter mixture to the flour mixture and use a wooden spoon to combine.

Step 4

Place 2 heaped teaspoons of mixture onto 1 of the lined trays and use the back of a spoon to flatten slightly. Repeat with the remaining mixture, leaving about 3cm between each. Bake in preheated oven for 13 minutes for chewy biscuits or 16 minutes for crunchy biscuits, swapping trays around halfway through cooking. Set aside for 5 minutes, then transfer to wire racks to cool.

Tips & Variations

No special items needed.

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